Jack Henke, president of the Oneida Lake Association, sent in the following recipe for white perch. It's called "Portugese White Perch" -- a delicious variation of Portugese Haddock, used by chefs in Gloucester, Mass., he said.

Sauce ingredients:1) one large, sweet onion (8-12 oz)2) one pint tomato sauce3) olive oilWhite perch:1) one pound of fillets2) eggs and milk3) your favorite breadingOil for fryingSkin and chop the onion into small bits. Prepare the sauce by sauteeing the onion in olive oil until it softens. Drain any excess oil and add tomato sauce, plus salt and pepper to taste. Let the sauce simmer for about half an hour.Meanwhile, beat 3-4 eggs and add one cup of milk. Briefly soak white perch fillets in the mixture and coat with the breading. Fry the fillets in hot oil, about two minutes for each side. Place cooked fillets on a paper towel-covered plate to soak any excess oil. Serve fillets covered with sauce.

Set oven to broiler heatLine a broiler pan with aluminum, grease slightly.Combine all ingredients in a small bowl; mix well and set aside.Place perch fillets in single layer on the prepared pan.Broil a few inches from the heat for roughly 1 1/2 to 2 minutes.Turn the fillets over and broil for another 1 1/2 to 2 minutes.Remove from oven and cover fillets with the Parmesan mixture on the top side only.Return to oven and broil until the topping is slightly browned. Take care not to overcook!

I also read on one forum, where it seems like most folks were just breading and frying them.
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